COCOA BANANA CUPCAKES
Rochelle Brownlee of Big Timber, Montana shares the recipe for these moist cupcakes with milk banana flavor. The cocoa powder in the frosting boosts the chocolate flavor while the melted chocolate gives it a creamy texture, making it easier to spread.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a bowl, combine dry ingredients. In another bowl, combine eggs, milk, banana, oil and vanilla. Stir into dry ingredients just until moistened. , Coat muffin cups with cooking spray or line with paper liners. Fill three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove to wire racks to cool completely. , Beat cream cheese, milk, chocolate and vanilla until smooth. Combine confectioners' sugar and cocoa; gradually beat into cream cheese mixture. Frost cupcakes.
Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 171mg sodium, Carbohydrate 40g carbohydrate, Fiber 2g fiber), Protein 4g protein.
BANANA CUPCAKES
Good Food reader, Mita Patel, shares her recipe for these cute, energy-giving, choc-banana cupcakes
Provided by Good Food team
Categories Dinner, Supper, Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.
- In a separate bowl, beat the egg, melted butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.
- Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate - the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.
- Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.
Nutrition Facts : Calories 256 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.47 milligram of sodium
CHOCOLATE BANANA CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
- Measure all the ingredients accurately. Bring all the ingredients to room temperature. Place the butter in the mixing bowl. With the paddle attachment, beat the butter slowly until it is smooth and creamy. Add the brown sugar; cream the mixture at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
- Add the eggs one at a time. After each addition, beat until the eggs are incorporated before adding more. After the eggs are fully incorporated, mix until light and fluffy, about 5 minutes.
- Meanwhile, sift the cake flour, baking powder, salt, baking soda and nutmeg together. Be sure to scrape down the sides of the bowl to ensure even mixing. Then add one-quarter of the sifted dry ingredients to the butter mixture. Mix just until blended. Mix the milk and banana puree. Add approximately one-third of the liquids. Mix just until blended in. Repeat until all ingredients are incorporated.
- Fill the cupcake liners half full with batter and bake until golden and baked through, about 35 minutes. Cool the cupcakes completely.
- To assemble: Cut the center out of each cupcake and fill with the French Banana Buttercream. Dip the top of the cupcake in the Chocolate Ganache. Generously frost the top of each cupcake with the Italian Meringue Buttercream Frosting.
- Combine the sugar and 1/4 cup water in a saucepan. Dissolve the sugar. Boil until it reaches 240 degrees F.
- While the syrup is boiling, bet the yolks with an electric mixer with a wire whip until thick and light.
- When the syrup reaches temperature, pour it very slowly into the beaten yolks while whipping constantly. Continue to beat until the mixture is completely cool and the yolks are very thick and light.
- Whip in the butter a little at a time, adding it just as fast as it's absorbed by the mixture.
- Beat in the vanilla and banana puree. If the icing is too soft, refrigerate until it is firm enough to spread.
- Put the chocolate chips in a heatproof bowl. In a saucepan, heat the heavy cream to a simmer. Once a simmer is reached, pour over the chocolate chips. Using a whisk, whip until smooth and creamy.
- Combine 1 cup sugar and 1/2 cup water in a saucepan. Boil to reach 230 degrees F. Leave it alone. Cook over medium heat.
- While the syrup is boiling, using a whip attachment, start beating the egg whites and cream of tartar in a mixing bowl. Once peaks begin to form, add the remaining 1/4 cup sugar to make the peaks stiff.
- When the syrup reaches temperature, slowly pour it into the beaten egg whites while whipping constantly with the mixer on the lowest speed. Beat on high until cool, about 5 minutes.
- Turn down to medium-low speed and add the butter on the sides and scrape. Turn to high and beat until you have a smooth texture. Add the vanilla and chocolate ganache.
BANANA CUPCAKES (LOW CALORIE)
love everything low calorie and low fat. it's all i eat and i haven't tried baking low cal cupcakes yet! found this recipe in a cookbook i have and i just altered it even more to make it lower in fat and calories
Provided by Granola Girl
Categories Dessert
Time 55m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- over 350 degrees
- combine 1/4 cup sugar and banana set aside.
- beat 1/2 cup sugar, butter and 1 teaspoon of vanilla for 3 minutes about
- add egg whites one at a time.
- add banana mixture to sugar mixture.
- in a seperate bowl combine flour, baking soda salt and nutmeg.
- add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
- mix after each addition.
- spoon batter into 12 tins bake for approx 25 minutes
- FROSTING: beat powdered sugar, cream cheese and 1/2 teaspoon vanilla at medium.
Nutrition Facts : Calories 162.2, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 111.2, Carbohydrate 30.2, Fiber 0.5, Sugar 20.9, Protein 1.8
LOW FAT CHOCOLATE CUPCAKES
Fantastic! I dislike chocolate, but I love this desert! Every place I've taken them, I'm had rave reviews, and requests for more!
Provided by AltB8878
Categories Dessert
Time 35m
Yield 24 delicous cupcakes, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Line 2 12-cup muffin tin with cupcake liners; set aside.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
- Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
- Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.
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